Mandarin Orange Cake

This Mandarin Orange Cake recipe calls for a cake mix.  I won’t waste time on my thoughts about cake mixes, they are handy when you are in a rush, but if you making a cake really it is just as easy to bake from scratch.  I used this great Butter Cake recipe.

The recipe below is as I got it, but as I was making my own cake recipe the mix, oil and eggs were not needed.

I just added the oranges and juice to my batter and made the frosting as the recipe suggests.

A great summer cake, if you can bear the oven being on!!

Mandarin Orange Cake

Mandarin Orange Cake

Mandarin Orange Cake

  • 1 – 18.25 oz yellow or butter recipe cake mix
  • 1/2 – cup vegetable or canola oil
  • 1 – 15 oz can mandarin oranges, un drained & separated
  • 3 – eggs
  • 1 – can 8 oz crushed pineapple, un drained
  • 1- 3.4 oz box vanilla or french vanilla instant pudding mix
  • 1 – 13 oz cool whip, thawed whipped topping

Add the cake mix, oil, eggs and mandarin oranges with liquid to a large mixing bowl. Remove 6-8 orange segments and set aside for garnish.

Using a electric mixer blend together the cake ingredients. Pour into two greased and floured round cake pans.

Bake at 350 degrees for 25 – 30 minutes or until golden brown and the cake springs back. Remove from oven and let cool in pans 10 minutes.

Remove from pans and cool completely on a baking rack. Frost when cakes are completely cooled.

Prepare the frosting by adding the dry pudding mix and un drained pineapple together in a large bowl and mix with a spoon.

Fold in cool whip until well blended. Frost both layers and sides of cake. Garnish with remaining mandarin orange segments. Keep refrigerated before serving.